Chimichurri Verde Olive Oil

CHIMICHURRI VERDE OLIVE OIL Our delightfully spicy and pungent Chimichurri Verde Olive Oil is made with a base of fused green chili olive oil flavored with a medley of spices & herbs including garlic, cilantro, parsley, oregano, black pepper, and red chili. we suggest using it to sauté or grill vegetables and marinate chicken, shrimp, beef or pork. It works exceptionally well with beans and legumes, including drizzling over hummus. Try using it on popcorn or as a base for a spicy aioli. This is a great spicy oil to experiment with! It pairs well for marinades and vinaigrette with Sicilian Lemon White Balsamic and Oregano White Balsamic. For a fun, sweeter, fruity twist on a pairing try it with the Peach White Balsamic. CHIMICHURRI VERDE OLIVE OIL & BALSAMIC COMBINATIONS 18 year-old traditional balsamic, 12 year-old aged balsamic, Peach White Balsamic, Sicilian Lemon White Balsamic, Oregano White Balsamic, Watermelon Rose' Balsamic SUGGESTED PROTEINS Beef, Pork, Poultry, Wild Game, Waterfowl, Lamb, Fish, Seafood SUGGESTED VEGETABLES Leafy greens, sauteed/roasted/grilled vegetables, fruits (pineapple). VINAIGRETTE PREPARATION Combine 2 parts Chipotle Olive Oil with 1 part balsamic vinegar. Whisk together and serve. To emulsify dab in a small amount of dijon mustard or light mayo and continue whisking. Oil and balsamic will become creamy in appearance. Refrigerate remaining amount for up to 3 days. MARINADE PREPARATION Combine equal parts Chipotle Olive Oil with equal parts balsamic vinegar. We recommend preparing just enough to cover the protein. Place in zip-lock bag and squeeze out air. Place in refrigerator for at least six hours. Note: For Fish and fresh seafood, we recommend rubbing the Chipotle Olive Oil into the raw protein in the absence of the balsamic vinegar for approximately 30 minutes. We recommend NOT using balsamic during the marinade step to prevent the acidic balsamic from breaking down the delicate protein. Instead, combine Chipotle Olive Oil and balsamic and use to drizzle over the finished product. HEAT APPLICATIONS Applying heat to any oil or balsamic may slightly reduce the original flavor profile. To bring back any lost flavors prepare a small amount of fresh marinade and drizzle over the finished product. RECIPES USING CHIMICHURRI VERDE OLIVE OIL Using our Chimichurri Verde Olive Oil is super simple and if you can use a tablespoon, which we know you can, then you can master any application. Please keep in mind; flavors are fairly flexible across recipes. For example, if a recipe calls for Chipotle Olive Oil and you only have Harissa Olive Oil we’d say go for it. Most importantly, experiment and have fun! BALSAMIC MARINATED STEAK A personal favorite, this steak will present with a beautiful caramelization on the outer crust while maintaining a gorgeous medium-rare color inside. The best way to grill steak is on a HOT and SEASONED rack – so be sure to heat your grill in advance as well as season your grate with oil on a rag. Pair steak with grilled asparagus marinated in lemon juice and your favorite EVOO, and a hand-crafted starch; you will win hearts with this flavor profile.